I just dropped everything in a blender and let it go for a few minutes. Then I go ahead and put mine into 2 oz souffle cups so they are already broken down into servings and can easily be packed for lunches. ______________________________________________________________________________________________________________

Trail Riding - this was not a training ride so it wasn't tracked. I only did 6 miles on an intermediate trail. Just testing to see how my back handles the bumps. Over all I think things went good. I was sore later that night and I was in a moderate amount of pain through last night. So it maybe a while before I'm jumping anything or before I'm able to move over to the advance trails.

These are simple just toss the cubes in some of the c spice blend and cornstarch and fry in a wok. They will come out crispy and full of flavor. I used a C- spice blend which I didn't quite find swwet enough so I ended up pouring a little agave over the cubes.

1/4 cup green onions, green only1 to 2 oranges or tangerines, in segments & cut into bite size pieces1 to 2 cups Napa cabbage thinly sliced1/4 cup chopped macadamia nutsToss all of these ingredients in a large bowl and pour the warm quinoa over the top and then toss. Serve immediately with some of the mango salsa on top.

In a large bowl with mixer on high cream together the peanut butter, splenda, butter, agave and sea salt. Once combined and smooth, spread the mixture on the bottom of a pan lined with parchment paper. In a double broiler over medium heat, melt the chocolate chips. Once melted to a smooth consistency, pour over the peanut butter base and spread evenly with a spatula. Garnish with nuts or anything else you like. Place the pan in the refrigerator until the chocolate hardens. Cut carefully because the chocolate hardens but the peanut butter stays soft. This is the way I made mine but I would actually suggest using the chocolate as the base and putting the peanut butter on top,

Awesome log. Thanks for sharing your fun photos and recipes along with the amazing training stats. I'm thinking of starting a thread here on Monday.

Are you getting enough calories for that level of activity? Not criticizing or offering an opinion, genuinely asking. I'm 5' 3 1/2" and would probably run 1400-1800 with shorter workouts.

Hope your back feels better soon!

Best,Caryn

Thanks.

No most days I'm not. I'm still struggling some with diet. I have some stomach issues that are still pretty new to me and I'm still learning to balance and eat the way I need to. So I have days where I under eat or eat something that makes me sick or over eating! I do know because I track everything that I need at least 1,400 to 1500 or more calories a day with my activity level to lose weight. So that has to be my minimum intake before my metabolism starts slowing down. Those are the weeks I lose weight. I eat under that and my weight loss freezes. So no in general I'm not eating enough. I'm working on that.

OMG though I'm pretty sure since I made those vegan peanut butter chocolate bars yesterday that I have eaten thousands of calories! LOL, They were so good and they didn't give me a stomach ache.. so I ate them all.

The cycling section was really rough.. literally that road sucked. It was hilly, had loose gravel, pot holes and just really rough road. It killed my back! By the I got to the second run I was very uncomfortable. But still better times then I'm getting in practice. So I'm happy with it.

Normally in a practice session I would keep track of stats, hydration ect.. but along with a practice this was also a bit of lesbian get together. Girls only sort of practice so I had other interest today.

And after practice we all just hung around.. relaxed with an bubbly bar and enjoyed the day! [

Ok heart rates are where things get a little freaky today.. and I can’t really explain what happen. Basically the last 20 mins of my run heart rate takes an unusual dive down ward. My pace doesn’t change so this doesn’t have any reasoning that I can see. It should have been pushing upward not down and it doesn’t simply decline it dives all at once and pretty much stays very low. I was say it was mistake, like the heart monitor malfunctioned but I definitely pretty easier I felt like it decreased substantially. I just can’t explain why it would happen.AVG. HEART RATE 129MAX. HEART RATE 167Heart rate zone Duration 1.WARM UP(114 – 126) 1m:03s 2.FAT BURNING (127 – 139) 1m:28s 3.AEROBIC (140 – 151) 7m:35s 4.ANAEROBIC(152 – 164) 20m:01s 5.MAXIMUM (165 – 178) 1m:17s RESTING (50 – 113) 19m:00sMaybe I was abducted by aliens on my run and they just planted memories of me running, while I was being transported to their space ship!WEATHER Clear morningWIND 7.5 mph ↖TEMPERATURE 73°FHUMIDITY 83%Notes: Over all a very good run. I felt very good, I definitely felt like I could have run stronger but I held back some because I have speed intervals tomorrow.

*I went straight from run to lifting today semi fasted I;m not sure that’s a good idea. If I continue that I may need to figure out a suitable prerun/lift breakfast. I also want have weights to log If I stay with this schedule because I will be leaving my log at the gym.

7 minutes to run through a few warm up stretches & 7 minutes to stretch post routine.Hip Flexor raisesHips extenensors (lifts)Spinal RotationsCore StabilizersHip abductorsHip adductorspilates style leg circlesrolling knee kegelsglute activatorsSacrospinalsBridging with leg liftsTrunk extensor & rotatorTrunk lateral flexionSpinal TwistI run through these in a circuit with no rest between. Most were done today at 20 reps per side, though I work off feel so occasion I’ll do a few more reps of something. The whole workout is done with a strong focus on keeping the pelvic floor lifted, the abs controlled and glutes working. This all help protect the lower back when you work it.

1/4 cup sprouted mung beans, 1/2 cup water, Moroccan seasoning. Cook for about 15 to 20 minutes. Cook all the water out of the beans. Pan fry tofu squares with a little salt & Moroccan seasoning in a little wok oil till crispy on each side. Top with Apricot dipping sauce & fresh cilantro.

Dinner was a quinoa corn chowder adapted from this reicpe .. http://86lemons.com/wp-content/uploads/ ... serole.pdfI’m a little lazy about cooking at night so I just threw some quinoa, fresh corn, little vegan butter, flax milk, water, lime, salt, pepper and & cilantro in my rice cooker and let it go about 15 minutes. If you want to cook something fast throw it in a rice cooker.

Nice details here, and excellent sounding food!!! I like the formatting too. Nice work all round.

Thanks, although I guess I'm going to have to start a new journal now. Which is odd because this one is so new! But it was take off my online training journal (a personal website) that I had about training in OK, but I sold it so the pics went with it and then I signed on to a new race team and started a new site.. so that's a lot of chance seeing as I just started this journal. I was going to just pick this one up with the new journal but I'm kinda of anal about my training journals so I think that would drive me bat shit crazy. LOL So ... wanna visit the new journal? viewtopic.php?f=24&t=35844

No. I just moved LOL.. viewtopic.php?f=24&t=35844 My training log here is mostly just a copy of my personal website/training log and I sold my last site so I started a new journal on here to match the new website/training log I started after selling the old site.

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